Homemade Yogurt

Homemade Yogurt uses only whole milk and a small amount of room-temperature yogurt as the starter culture.

The milk is heated until it foams, then cooled to lukewarm before the starter is whisked in. The source gives about 100°F (38°C) as a practical temperature cue before inoculating the milk.

The covered bowl then sits undisturbed in a warm, draft-free place for 8–12 hours. A portion of the finished yogurt can be reserved to start the next batch.

Ingredients

• 4 cups organic whole milk
• 2 heaping tablespoons organic yogurt, at room temperature

Method

Heat the milk in a pot over medium heat until it foams up. Turn off the heat and let it cool until lukewarm, about 100°F (38°C). Pour into a very clean or sterilized bowl and whisk in the room-temperature yogurt. Cover and leave in a warm, draft-free place for 8–12 hours before using. Reserve some yogurt as starter for the next batch if desired. Makes 4 cups.